Fish-Filled Puff Pastry
- 350 grams Puff pastry dough (frozen)
- 1 Tbsp butter
- 4 centiliters dry white wine
- 350 grams Plaice fillet
- 1 small green chili pepper (seeded, finely diced)
- freshly ground peppers
- ¼ tsp ground coriander
- 1 Tbsp Orange juice
- 350 grams tomatoes (peeled, seeded and finely diced)
- 2 Tbsps olive oil
- 1 generous pinch cayenne pepper
- 1 Basil (leaves)
- 80 grams Mascarpone
- 40 grams Parmesan (freshly grated)
- 1 egg yolk
Thaw the puff pastry.
Heat the butter and add the wine. Place the fish fillets into the pan and leave for about 3 minutes over low heat. Remove from the heat.
Dice the chili pepper and season with salt and coriander. Mix in the orange juice and drizzle over the fillets. Leave to marinate for about 20 minutes.
Sauté the diced tomatoes in some butter, season with salt, pepper and cayenne and simmer for a while.
Purée the basil leaves with mascarpone and Parmesan. Season with salt and pepper.
Halve the puff pastry and roll out on a floured surface into circular plates. Line a baking pan with one piece of the pastry.
Cut the fish fillets into about 4 cm wide strips (approximately 1 1/2 inches) and distribute, along with the tomatoes, on the pastry base. Top with the basil cream and then place the pastry lid on top. Seal the edge with a little water and remove any overhanging dough.
Pierce the lid several times with a fork and brush with the beaten egg yolk.
Bake in a preheated oven at 200°C (approximately 400ºF) for about 30 minutes.
Remove and serve hot.